Served at
RessourcesA restaurant in Bordeaux, led by Chef Tanguy Laviale, recognized by the Michelin Guide for its excellent cuisine and extensive wine list.
An enjoyable apero snack featuring seaweed (sea-lettuce) prepared as tempura.
Tempura is a Japanese dish featuring seafood and vegetables coated in a light batter and deep-fried. This preparation method was introduced to Japan in the 16th century by Portuguese Jesuits. The defining characteristic is the batter-coated, deep-fried nature of the ingredients.
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A restaurant in Bordeaux, led by Chef Tanguy Laviale, recognized by the Michelin Guide for its excellent cuisine and extensive wine list.
A Bordeaux-based chef who received a Michelin star and a special award for his commitment to sustainable cuisine in the 2026 Michelin Guide.
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